Roasted Vegetables

Serves: 4 

Cooking Time: 25 min.


  • ½ small butternut squash
  • 1 red bell pepper, seeded
  • 1 sweet potato, peeled
  • 1-2 Yukon Gold potatoes, peeled
  • ½ red onion
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh rosemary
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper to taste


  1. Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.
  2. Coarsely chop the bell pepper and the onion. Chop the thyme and the rosemary.
  3. Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and pepper. Add vegetables to the bowl and toss gently.
  4. Place the vegetables in a shallow baking dish, or directly on the frying pan and place on the low rack. Roast for 25 minutes at 400ºF, stirring the vegetables gently every 8-10 minutes.